Sheet Pan English Breakfast
A sheet-pan English breakfast with juicy sausage, jammy tomatoes, earthy cremini mushrooms, sweet-tangy beans, soft eggs and crisp toast.
Prep 25 min · Cook 50 min · Total 1 hr 20 min · Makes 4 servings

Ingredients
- 1 1/2 pounds pork or chicken sausage
- 1 cup grape tomatoes, halved
- 8 to 10 ounces baby cremini mushrooms, halved
- 3 tablespoons olive oil, divided
- 1 can pinto beans
- 1 tablespoon packed brown sugar
- 1 tablespoon ketchup
- 1 tablespoon barbecue sauce
- 4 large eggs
- Salt and pepper
- 3 whole sprigs fresh thyme
- Toast, to serve
Directions
- Heat the oven to 400 degrees F. Coat the sheet pan with 1 tablespoon of olive oil so everything has a fighting chance of coming off cleanly. Set the sausage links on the pan and bake for 15 minutes.
- Pull the sheet pan from the oven and turn the sausages with tongs. Add the grape tomatoes, keeping them cut side up, then give them a pinch of salt and pepper. Slide the pan back into the oven for another 15 minutes.
- While that’s happening, get the rest ready. Toss the mushrooms with 1 tablespoon olive oil and a pinch of salt and pepper, then set them aside. Drain and rinse the pinto beans, then mix them with the brown sugar, ketchup, and barbecue sauce. Spoon the beans into a small oven-safe skillet or dish.
- Take the sheet pan out of the oven; at this point, the sausages have cooked for 30 minutes and the tomatoes for 15 minutes. If there’s a lot of liquid in the pan, carefully pour it off. Leave the tomatoes alone as you do this, since they’re happiest when they’re not fussed with.
- Add the mushrooms to the sheet pan and put it back in the oven. After 15 more minutes, for 40-45 total minutes of baking, remove the sheet pan and pour off any extra liquid again. Turn the sausages once more, but don’t worry about moving the other ingredients.
- Make a little room on the sheet pan and tuck in the dish of beans. If the pan is too crowded, you can bake the beans on a separate oven rack instead.
- Create 4 small open spots on the sheet pan for the eggs. Add a tiny amount of oil to each spot, then crack in the eggs. Scatter the fresh thyme sprigs over the pan here and there.
- Bake for a final 5 minutes, just until the egg whites are set. If you want the eggs fully cooked with firm yolks, bake them for 8 minutes total. While the eggs are in the oven, make the toast.
- Remove the sheet pan from the oven and let it cool briefly. Season everything with salt and pepper. Slice the sausage and divide it between plates, then serve with the beans, roasted tomatoes and mushrooms, eggs, and crispy toast.